(POSTED: May 21, 2006)

Borscht

Ingredients
4 medium boiling potatoes, peeled and halved
2 carrots, coarsely chopped
2 celery ribs, coarsely chopped
1 medium onion, chopped
1 tablespoon vegetable oil
14- to 15-oz can beef broth
16-oz jar sliced pickled beets
4 tablespoons sour cream
3 tablespoons chopped fresh dill 

Directions
Cover potatoes with cold salted water by 1 inch and simmer until tender, 20 to 25 
minutes. Drain and keep warm.

While potatoes are boiling, sauté carrots, celery, and onion in oil in a 3-quart heavy 
saucepan over high heat, stirring frequently, until beginning to brown. Add broth and 
bring to a boil. Simmer, covered, until vegetables are tender, about 13 minutes. Stir in 
beets and their brine and simmer, covered, 8 minutes more. Ladle borscht into bowls 
and add potatoes. Top with sour cream and dill. Serves 4.


Source: Gourmet



  Irish Lamb Stew St Patrick's Day Treats
  Parsnip and Apple Soup Appetizers
  Peach Sour Cream Pie Desserts
  Oysters Florentine Love Those Chefs
  Apricot Rugelach Holiday Recipes
  Lobster Quesadilla Love Those Chefs
Home  |  About Us  |  Restaurants  |  Recipes  |  Facebook  |  Twitter  |  Newsletters  |  Tickets
Articles  |  Videos  |  Employment  |  Links  |  Advertising  |  Contact  |  Privacy  |  Sitemap
    © 2015 eDining.ca Website design by Cossette East